Ingredients
- 1/2 lemon plus 1 tablespoon fresh lemon juice
- 10 baby artichokes
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 1/4 pounds sunchokes, peeled and sliced crosswise 1/4 inch thick
- Salt and freshly ground pepper
- 1 cup chicken stock or canned low-sodium broth
- 1 small garlic clove, minced
- 1 thyme sprig
- 1/4 pound baby spinach
- Eight 3-ounce skinless center-cut salmon fillets
- Warm Fennel Vinaigrette
Description
Food & Wine
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